Pumpkin Soup With Red Pepper Mousse Recipe Epicuriouscom Recipes

CURRIED PUMPKIN SOUP

Steps:

• Cook onions in butter in a wide 6-quart heavy pot over moderately low heat, stirring occasionally, until softened, 3 to 5 minutes. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, coriander, and cardamom and cook, stirring, 1 minute. Stir in salt, red pepper flakes, pumpkin, water, broth, and coconut milk and simmer, uncovered, stirring occasionally, 30 minutes. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a large bowl, and return soup to pot. Keep soup warm over low heat.
• Heat oil in a small heavy skillet over moderately high heat until hot but not smoking, then cook mustard seeds until they begin to pop, about 15 seconds. Add curry leaves and cook 5 seconds, then pour mixture into pumpkin soup. Stir until combined well and season soup with salt. Soup can be thinned with additional water.

3-INGREDIENT PUMPKIN MOUSSE

Steps:

• Heat condensed milk in a medium saucepan over medium. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10-12 minutes. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
• Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.
• Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream.
• Do Ahead
• Mousse can be made 2 days ahead; cover and chill.

SPICED PUMPKIN SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add carrot and next 6 ingredients and sauté until vegetables are soft, about 10 minutes. Discard bay leaf. Transfer mixture to processor and blend until smooth. Return mixture to pot. Add broth and all remaining ingredients except cilantro. Boil soup over medium-high heat 15 minutes to blend flavors. Cool slightly. Working in batches, puree soup in blender until smooth. Return soup to pot. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate.)
• Bring soup to simmer. Divide among 8 bowls. Sprinkle with cilantro and serve.
• Canned unsweetened coconut milk is sold at Indian, Southeast Asian, and Latin American markets and at many supermarkets.

VERY SIMPLE PUMPKIN SOUP

Steps:

• Bring first 4 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 2 tablespoons butter, and five-spice powder. Simmer soup 10 minutes, whisking often. Season with salt and pepper. (Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.) Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms; sauté until tender, about 10 minutes. Divide soup among 6 bowls. Sprinkle soup with mushrooms, dividing equally; serve.
• A blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets.

CREAMY PUMPKIN SOUP

Steps:

• In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
• Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
• Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
• Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
• To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
• To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

PUMPKIN SOUP WITH RED PEPPER MOUSSE

Steps:

• Make mousse:
• Purée peppers, oil, vinegar, paprika, and salt in a blender or food processor until very smooth.
• Sprinkle gelatin over water in a 1-quart heavy saucepan and let stand 2 minutes to soften. Heat mixture over low heat, stirring, just until gelatin is dissolved. Remove from heat and whisk in pepper purée 1 tablespoon at a time.
• Beat cream in a bowl with an electric mixer at medium speed until it just holds soft peaks. Fold in pepper mixture gently but thoroughly, then cover surface of mousse with plastic wrap and chill until set, at least 2 hours.
• Make soup while mousse chills:
• Cook carrots, onion, garlic, and bay leaf in oil in a 6- to 8-quart heavy pot over moderate heat, stirring occasionally, until vegetables are softened, 5 to 6 minutes. Add pumpkin, salt, cumin, and pepper and cook, stirring occasionally, until pumpkin begins to soften around edges, about 15 minutes. Stir in broth and water and bring to a boil, then reduce heat and simmer, covered, until vegetables are very tender, 35 to 45 minutes. Discard bay leaf.
• Blend soup in batches in cleaned blender until smooth (use caution when blending hot liquids), transferring to a bowl.
• Just before serving, return soup to pot and reheat over low heat. Ladle soup into bowls and top each serving with 1 1/2 tablespoons mousse.